Macadamia & Coffee Tarts

I remember sitting at my favorite coffee shop in Houston when I read a sign with the quote “Spring is just nature having its coffee.” That literally made my day! If you are a coffee lover like me, treat yourself to these little tarts:a delicate combination of coffee and cacao enhancedby the exotic flavor of macadamia nuts.

INGREDIENTS

FOR THE BASE (3 tarts of 4" each)

1 cup raw macadamia nuts

1/2 shredded coconut

1 Tbsp maple syrup

1/2 tsp coconut sugar

2 tsp raw cashew butter

1/2 tsp pure vanilla extract

1/2 tsp virgin coconut oil, melted

1/4 tsp pink Himalayan salt

FOR THE FILLING

1 cup cashews, soaked for 6h

2 Tbsp espresso (around 2 shots)

1/2 cup macadamia mylk, homemade

1/2 cup raw cacao powder

1/4 cup dates, chopped

1 vanilla bean, seeded

1-2 Tbsp raw coconut sugar (depending on how strong you like coffee)

1 Tbsp + 1 tsp raw coconut oil, melted

1 Tbsp raw cacao butter, melted

Pinch of salt

For decoration add 2 tsp cacao powder + 1 tsp coconut sugar

PREPARATION

INSTRUCTIONS

To make the base process the macadamia nuts until broken down.

Add the rest of the base ingredients and process until well combined and sticky.

Line three 4 inches tart pans with plastic wrap and press the dough using your fingers. Make sure you get an even and firm base.

Place the molds in the freezer while preparing the filling.

Rinse and drain the cashews and blend them with all the filling ingredients (except coconut oil and cacao butter) until nice and smooth.

Then stream melted coconut oil and cacao butter into the mixture until well incorporated.

Pour the filling over the crusts, cover, and freeze for at least 3 hours.

Add 2 tsp of cacao powder and 1 tsp of coconut oil to the mixture you haven’t used. Blend again and store refrigerated in a bowl to decorate your tarts.

Remove the tarts from the freezer approximately 1 hour before serving.

Fill a pastry bag with the extra filling and pipe the top of each tart using a closed star tip.